Mutton Keema Curry
A hearty and flavorful curry made with finely minced mutton cooked in a rich gravy of onions, tomatoes, and aromatic spices. This North Indian classic is perfect scooped up with warm naan or roti.
For 4 servings
5 steps. 45 minutes total.
- 1
Step 1
- a.Sauté Aromatics
- b.Heat oil or ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Add the bay leaf, cinnamon stick, cloves, and crushed green cardamom pods. Sauté for 30-45 seconds until they become fragrant.
- d.Add the finely chopped onions and cook for 10-12 minutes, stirring occasionally, until they are deeply golden brown. This step is crucial for the flavor of the gravy.
- e.Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
- 2
Step 2
- a.Cook the Masala
- b.Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and cumin powder.
- c.Stir for 30 seconds to toast the spices, being careful not to burn them.
- d.Add the tomato puree and salt. Increase the heat to medium and cook for 6-8 minutes, stirring frequently, until the tomatoes are well-cooked and oil begins to separate from the masala.
- 3
Step 3
- a.Brown the Keema
- b.Add the mutton keema to the pan. Increase the heat to medium-high.
- c.Using a spatula, break up any lumps and mix the keema thoroughly with the masala.
- d.Cook for 8-10 minutes, stirring frequently, until the keema changes color from pink to brown and is well-seared. Ensure any moisture released by the keema has evaporated.
- 4
Step 4
- a.Simmer the Curry
- b.Reduce the heat to low. Add the whisked yogurt and stir continuously and vigorously for a minute to prevent it from curdling.
- c.Pour in 1 cup of hot water and mix well. Scrape the bottom of the pan to release any flavorful bits.
- d.Bring the curry to a gentle boil, then cover the pan, reduce the heat to the lowest setting, and let it simmer for 20-25 minutes, or until the mutton is tender and the gravy has thickened.
- 5
Step 5
- a.Finish and Serve
- b.Turn off the heat and stir in the garam masala powder.
- c.Garnish with freshly chopped coriander leaves.
- d.Cover the pan and let the curry rest for at least 10 minutes to allow the flavors to meld together.
- e.Serve hot with roti, naan, pav (bread rolls), or steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, ensure the onions are deeply browned, not just translucent.
- 2Using freshly ground spices will make your curry significantly more aromatic and flavorful.
- 3Always add yogurt on low heat and stir continuously to prevent it from splitting or curdling.
- 4To save time, this curry can be made in a pressure cooker. After browning the keema, add water and pressure cook for 2-3 whistles.
- 5For a richer taste, use ghee instead of oil or a combination of both.
- 6If you have time, marinating the keema with a little ginger-garlic paste, salt, and turmeric for 30 minutes can enhance its flavor.
- 7For a healthier version, use lean mutton keema and reduce the amount of oil.
Adapt it for your goals.
Keema Matar
Add 1/2 cup of green peas (matar) along with the water in Step 4 and simmer until the peas are cooked.
Chicken KeemaChicken Keema
Substitute mutton keema with chicken keema. The cooking time will be shorter; simmer for about 15-20 minutes in Step 4.
Spicier VersionSpicier Version
Increase the amount of green chilies or red chili powder. You can also add a pinch of black pepper powder along with the garam masala.
With PotatoesWith Potatoes
Add one small potato, peeled and diced, along with the keema in Step 3. This will make the curry even more hearty.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps prevent anemia and boost energy levels.
Anti-inflammatory Spices
The curry contains spices like turmeric (with its active compound curcumin), ginger, and garlic, which are known for their potent anti-inflammatory properties.
Immunity Boosting
Aromatic spices like cloves, cinnamon, and garlic not only add flavor but also possess antimicrobial and antiviral properties that can help strengthen the immune system.
Frequently asked questions
A single serving of Mutton Keema Curry (around 1 cup or 300g) contains approximately 380-450 calories. The exact count can vary based on the fat content of the mutton and the amount of oil used.